Butternut Squash Risotto

1½ tablespoons unsalted butter

½ medium onion, finely chopped

1 garlic clove, finely chopped

1¼ teaspoons kosher salt, divided

¼ teaspoon freshly ground black pepper, divided

2 cooker cups Arborio rice

½ cup dry white wine

3 cups peeled and ½-inch cubed

butternut squash

Pinch ground nutmeg

4 cups chicken stock, room temperature

1 teaspoon fresh thyme

¼ cup grated Parmesan

2 tablespoons chopped fresh parsley

1 teaspoon fresh lemon juice

Nutritional information per serving (1 cup): Calories 355

(10% from fat) • carb. 66g • pro. 10g

fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg

calc. 124mg • fiber 3g

1. Put the butter in the cooking pot of the Cuisinart ® Rice and Grain mlticooker. Select the Sauté function and press Start/Stop. Once butter is melted and hot, about 2 minutes, add the onion and garlic and a pinch each of the salt and pepper. Sauté until softened, about 2 minutes. Add the rice and sauté, while stirring occasionally, until edges are just translucent, about 2 minutes. Pour in the wine and cook until almost completely evaporated and then add the squash and nutmeg. Stir to coat. Add the stock and thyme. Close the lid of the cooker. Press Start/Stop and then select the Risotto function. Press Start/Stop.

2. When there are 15 minutes remaining, a tone will sound. At this point, open the lid, stir mixture and determine if the risotto is done to your liking. If the consistency is desirable (should be easily stirred and creamy), press Start/Stop. If it is too dry or stiff, stir in additional stock (best if it is room temperature or warm). Close the lid and allow it to cook for the remaining 15 minutes.

3. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, Parmesan, parsley, and lemon juice.

4. Serve immediately. If you desire a creamier texture, stir in additional hot stock at the end of cooking. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.

A TIP ON LEFTOVERS:

Arancini

Leftover risotto should not go to waste. It is perfect for the Italian appetizer, arancini (which translated means “little orange”).

Simple to make, try them next time you prepare risotto.  Take your leftover risotto, plain or from any recipe, and form into 2-inch diameter balls (or smaller if you are making a more delicate hors d’oeuvre). They are great stuffed with a ½-inch piece of fresh mozzarella. If you’re using plain risotto, stir in a little marinara sauce with the rice before forming.

Prepare a classic breading: 1 bowl of flour, 1 bowl of beaten eggs, and 1 bowl of breadcrumbs (seasoned or plain). Lightly bread and either bake in a 375°F oven or pan-fry in hot vegetable or olive oil in a large skillet set over medium heat. Bake/cook until evenly browned.  These are best served immediately.